Powderous formulations of fat-soluble active ingredients

Abstract

Stable powderous formulations comprising a fat-soluble active ingredient such as a fat-soluble vitamin, and a milk protein such as a caseinate are disclosed. They can be used as additives for feed, food, beverages and cosmetics.

1 . Stable powderous formulations comprising a fat-soluble active ingredient in a matrix of a milk protein composition, wherein the protein is thermally cross-linked with a reducing sugar or a reducing sugar derivative.  
     
     
         2 . Formulations according to  claim 1 , wherein the milk protein composition is a native milk protein or partially hydrolyzed milk protein with a degree of hydrolysis of up to 25% or mixtures thereof having a protein content of more than 80 wt-%.  
     
     
         3 . Formulations according to  claim 1 , wherein the milk protein composition is a native milk protein or partially hydrolyzed milk protein with a degree of hydrolysis of up 15% or mixtures thereof having a protein content of more than 80 wt. %.  
     
     
         4 . Formulations according to  claim 1 , wherein the milk protein composition is a native milk protein or partially hydrolyzed milk protein with a degree of hydrolysis of up 10% or mixtures thereof having a protein content of more than 80 wt. %.  
     
     
         5 . Formulations according to  claim 1 , wherein the milk protein is a caseinate or partially hydrolyzed caseinate.  
     
     
         6 . Formulations according to  claim 1 , wherein the milk protein composition contains additionally a plant protein or plant protein hydrolysate or mixture thereof.  
     
     
         7 . Formulations according to  claim 6  wherein the average molecular weight of at least 80% of the plant protein hydrolysate is below 2500 Daltons.  
     
     
         8 . Formulations according to  claim 6 , wherein the plant protein or plant protein hydrolysate is obtained from potato protein, soy protein, wheat protein, pea protein, rice protein or lupin protein.  
     
     
         9 . Formulations according to  claim 1 , wherein the milk protein composition contains additionally a carbohydrate or carbohydrate derivative, e.g. saccharose, invert sugar, glucose, fructose, xylose, lactose, maltose, xanthan gum, acacia gum, pectins, guar, caroub gums, alginates, celluloses, cellulose derivatives, starch, modified starch and starch hydrolysates, such as dextrins and maltodextrins, especially such in the range of 5-65 dextrose equivalents (hereinafter DE) and glucose syrup, especially such in the range of 20-95 DE.  
     
     
         10 . Formulations according to  claim 1  further comprising an adjuvant.  
     
     
         11 . Formulations according to  claim 10  wherein the adjuvant is calcium silicate, silicic acid, starch or calcium carbonate, or mixture thereof  
     
     
         12 . Formulations according to  claim 1 , wherein the fat-soluble active ingredient is vitamin A, D, E or K, or a carotenoid, or a polyunsaturated fatty acid, or esters thereof, or mixtures thereof.  
     
     
         13 . Formulations according to  claim 12 , wherein the fat-soluble active ingredient is mixed with a plant or animal oil or fat, e.g. sunflower oil, palm oil or corn oil.  
     
     
         14 . Formulations according to  claim 1  wherein the reducing sugar is glucose, fructose, saccharose or xylose.  
     
     
         15 . Stable powderous formulations comprising a fat-soluble active ingredient in a matrix of a milk protein composition, wherein the milk protein is a partially hydrolyzed milk protein with a degree of hydrolysis of 3.5% to 25%.  
     
     
         16 . Food, beverages, animal feeds, cosmetics or drugs comprising a formulation according to  claim 1 .  
     
     
         17 . Process for the preparation of formulations according to  claim 1 , which comprises preparing an aqueous emulsion of the fat-soluble active ingredient and the milk protein composition, adding a reducing sugar or a reducing sugar derivative, converting the emulsion into a dry powder, and submitting the dry powder to cross-linking the protein by heat treatment.